Use 1 pt. of mixed vegetables. Cut the celery into thin slices, the turnip into 1/4-inch dice, and the carrot into 3/4 by 1/8 strips or straw, using only the orange part. Or cut carrot and turnip into 1/4-inch slices, and then into fancy shapes with small vegetable cutters. Cover with boiling water, add 1/2 a teaspoon of salt and 1/2 saltspoon of pepper, and cook until soft, but not long enough to destroy their shapes. Let a qt. of stock come to a boil; add the vegetables, the water and more salt, if necessary. Serve hot. In spring and summer use asparagus, peas, and string beans. It is quite important that the vegetables should be small and of uniform thickness, but if any require a longer time to cook, they should be cut into smaller pieces. - Mrs. Chris. Worthington, Des Plaines, 111.

Variation I

Wash and dry 3 carrots, 3 turnips, the white part of a head of celery, 3 onions, and 3 leeks; and cut into thin shreds 1 inch in length. Place the shreds in a stew-pan with 2 tablespoons of butter and a pinch of sugar, and stir them over a slow fire until slightly browned. Pour over them 3 qts. of clear stock and simmer gently for an hr., or until the vegetables are tender. Remove the scum and fat, and 1/2 hr. before the soup is done add 2 lumps of sugar, 2 pinches each of salt and pepper, 2 cabbage leaves, lettuce, 12 leaves of parsley, cut like other vegetables after being immersed in boiling water for a minutes. Boil 1/2 hr. longer, skim carefully, and serve with bread fried in dice shape. - Mrs. E. D. Kelley, Winnetka, 111.